If you need a reason to create and maintain a sourdough starter, let this be it. Even if you never make sourdough bread, this recipe will be one you make again and again for holidays, treat days, family and friends and it will sound all the more impressive because you made it with your own sourdough starter. After the initial cultivation days, it’s rather easy to maintain, and you have “discarded” sourdough as early as the first starter “feeding” so you don’t have to wait to make these pecan buns.
For full details on how to make and maintain sourdough starter, I’d like to refer your to the King Arthur Flour website. They have quite a few articles devoted to the subject and can cover it in better detail than I can as more of a sourdough “hobbyist”. Open it in a new tab to read after you get all the delicious, ooey, gooey, pecan bun details here.
These are most definitely not the packaged sticky buns in the store, and I’d like to think the extra nuts make them rival any bakery product. But the real secret, what makes these really special for me, is the fact that they’re not too sweet. Yes, they’re totally loaded with a lovely pecan-flecked caramel sauce, filled with cinnamon sugar and even more pecans, but the sourdough keeps it all from feeling like one giant bite of sugar, which is exactly what I want in a “breakfast” pastry. I’m all for indulgences, but I don’t want to feel like I’m going to be in a sugar coma at 7:30 in the morning, there’s just too much to do!
Now call some friends, make plans for coffee and sticky buns, and we’ll just pretend the weekend starts tomorrow.
- 1 cup unfed sourdough starter (what you would typically throw out when feeding your starter)
- ¼ c warm whole milk
- 2¼ tsp yeast
- ½ tsp granulated sugar
- 1 lb unsalted butter (1 stick melted for dough, 1 stick melted for filling, 2 softened for caramel sauce)
- 1 c unpacked light brown sugar, divided (1/3 c dough, ⅔ c filling)
- 1 tsp kosher salt
- 2 tsp vanilla extract
- 1 egg
- 1 tbsp avocado oil (or other vegetable oil)
- 2½ - 2¾ c all purpose flour
- 1 c packed dark brown sugar
- 2 c chopped pecans, divided
- 3 tbsp cinnamon
- Combine the milk, yeast, and ½ tsp sugar in the bowl of your stand mixer** and let sit for 10 minutes until it looks foamy.
- Stir in the sourdough starter, ⅓ c brown sugar, 1 stick butter, salt, vanilla extract, egg, and avocado oil. Switch to the dough hook attachment.
- Add the flour in three increments: 1 cup, 1 cup, and a ½ cup. If your dough is still sticky, add additional flour 1 tbsp at a time.
- Knead 5-8 minutes until smooth, then remove the dough from the bowl, shape into a ball, spray the bowl lightly with nonstick spray, place the dough back in the bowl, cover, and allow to rise in a warm draft free spot for about 1½ hours, until it has doubled in size.
- While the dough is rising, make the caramel sauce by bringing 1 cup dark brown sugar and 2 sticks of butter to a boil in a saucepan over medium heat. Stir until the sugar has melted and then pour into a 9 x 13" baking dish. Sprinkle 1 cup of the chopped pecans over the caramel. Set aside.
- Make the filling by combining the remaining stick of melted butter with ⅔ cup light brown sugar, and the cinnamon.
- Lightly flour a clean work surface and roll the dough into a large rectangle (about 10"x18"). Spread the filling mixture over the dough, leaving about a ½" margin at the top long edge, and sprinkle the remaining cup of chopped pecans over the filling.
- Roll the dough into a tube starting with the long end closest to you. Cut into 12 equal portions using kitchen twine or unwaxed dental floss (it makes a cleaner cut than a knife) and arrange in the baking dish over the caramel.
- Cover and allow to rise for another hour at room temperature or in the refrigerator overnight***.
- Preheat your oven to 350 F, bake the rolls for 30 minutes until a rich golden brown, then remove from the oven and allow to set in the pan for 5 minutes before inverting onto a large cutting board or serving tray. Best served warm.
*** If you do allow these to rise in the refrigerator overnight, remove about 20 minutes prior to baking to bring to room temperature.
Recipe adapted from Saveur.
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